Beef and Eggplant Bake

Ingredients 0/18

Step 1

Heat your oven to 350°F (175°C) and lightly grease an 8-inch square glass baking dish. Lay the eggplant slices on some paper towels and sprinkle them with salt. Cover with another layer of paper towels and let them sit for about 30 to 45 minutes so the salt can pull out excess moisture. Press down on the towels to squeeze out as much water as you can.

Step 2

In a bowl, mix together the cornmeal, flour, paprika, cinnamon, and ginger. Coat each eggplant slice in this mixture. Then, heat some vegetable oil in a frying pan over medium heat and cook the eggplant slices until their edges turn golden brown, about 3 to 5 minutes per side. They should be crispy on the outside but still tender inside. Set them aside once done.

Step 3

Warm up a large skillet over medium-high heat and cook the ground beef, breaking it apart as it browns, which should take around 5 to 7 minutes. Add the garlic, onion, Italian seasoning, salt, and pepper, then keep cooking until the onions soften and become translucent, about 3 to 4 minutes. Remove from the heat.

Step 4

To assemble, spread a layer of eggplant slices across the bottom of your prepared dish. Spoon half the ground beef over them, then sprinkle with half the diced tomatoes and half each of the Cheddar and Monterey Jack cheeses. Repeat with another layer of eggplant, the rest of the beef, tomatoes, and cheeses. Finally, dust any remaining eggplant slices with Parmesan and arrange them on top.

Step 5

Pop the casserole into the oven and bake until the cheese is melted, bubbly, and golden brown on top, which should take about 35 to 40 minutes. Let it cool a bit before serving and enjoy!